just me

Roasted Vegetable Lasagna

In Eggs, Pasta, Vegetables on February 26, 2010 at 6:05 pm

Sloppy, but yummy. And healthy!

We’ve been eating very heavy meals this week, so I thought I’d throw in a veggie dinner one night. The thing is, I kinda have to disguise it if the mister is going to enjoy it. And honestly, I enjoy a good salad as much as the next person, but after a long day, I want a nice solid meal. So I put the veggies in a lasagna with a little pesto and goat cheese, threw an egg on top for protein, and voila! A delicious, hearty meal that’s (relatively) easy on the arteries.

I actually used those no-boil lasagna noodles for the first time with this one – it actually worked out well because it makes it easier to spread the pesto on them. I imagine it would have been a nightmare with the regular kind. But I think I’ll stick to the yes-boil (is that right?) ones for a more traditional lasagna, because isn’t half the fun eating the broken noodles? Besides, I like the curly edges. They tickle my tongue.

This recipe serves two as a main course, or more as a side or appetizer – each person gets an egg on top, so plan accordingly. The egg isn’t even altogether necessary, but I think it adds a nice little flavor on top. And yes, I know the recipe looks long, but it really goes quicker than you think, I promise!

Roasted Veg Lasagna

Ingredients:

1 small eggplant, halved lengthwise

2 small yellow squash

2 small zucchini

1 small onion, quartered

2 tomatoes, halved lengthwise

1 tablespoon olive oil

6 ounces fresh spinach

5 No-Boil lasagna noodles

3 ounces goat cheese

1/2 cup pesto

dash salt

1 egg per person

Directions:

First, you’re going to roast your vegetables. Line two baking sheets with foil and spray with non-stick spray. On sheet #1, place the eggplant (cut-side down), yellow squash, and zucchini. On sheet #2, place the onion quarters and tomatoes (cut-side down).

Your veggies should look like this when they're done.

Roast at 375 until wrinkled and bubbly, about 1 hour for sheet #1, and 45 minutes for sheet #2. Flip the onion about halfway through, so they get nice and brown on both sides. Don’t worry if things start getting blackened – that’s part of the goodness of roasting. Wait ’til you taste it!

While this is happening, heat a pan with the olive oil over medium heat. Add spinach and salt, and toss to coat. Cover, and let wilt about 3-5 minutes. Don’t let it get to cooked! If it goes olive-drab, it will come out like mush in the lasagna. A bright emerald green is what we’re going for here. When it’s done, drain it in a colander, and set aside.

When the veggies come out of the oven, let them cool until you can handle them.

-Seperate the onion layers

-Skin the eggplant and tomatoes

-Slice the squash and zucchini about 1/4 inch thick

Now let’s assemble the lasagna. Brush a loaf pan with olive oil. A loaf pan? Yes, a loaf pan!

First Layer – Squish and tear the tomatoes with your fingers, and spread on the bottom of the pan. Crumble some goat cheese in there too. The goat cheese acts sort of like a spackle in this dish. Spread a lasagna noodle with pesto, and lay face down on top. Press gently to even out.

Second Layer – Arrange the yellow squash, half of the zucchini, and half of the onion on top of the noodle. Crumble in some goat cheese to make it stick. Spread another noodle with pesto, and lay and press.

Third Layer – Arrange 1/3 of the spinach, the rest of the zucchini, and half of the remaining onion on top of the last noodle. Spackle with more goat cheese, and add another pesto-covered noodle.

Fourth Layer – Arrange 1/2 the eggplant and the remaining onion on top of the last noodle. Add goat cheese and another pesto-covered noodle.

Fifth Layer – Spread the rest of the spinach and goat cheese on top of the last noodle. Add another noodle, only this time, coat BOTH sides with pesto.

Cut the remaining 1/2 eggplant in half, and pack it down in the sides of the loaf pan to keep the lasagna stable. Cover the pan with foil, and bake at 350 for 45-50 minutes, or until noodles are soft. If you are using regular noodles, you really only have to heat it through, but the no-boil ones take awhile to soften.

When the lasagna is done, remove it from the oven and let it sit, covered, while you fry your eggs. Just fry them in the usual manner, but keep the yolks somewhat runny – it tastes good over the veggies!

Once the eggs are done, invert the lasagna pan over a plate, and pray. If you’re lucky, it should slide right out as a beautiful, if not very sturdy stack. Serve each slice with an egg on top.

See? That wasn’t so hard!

See? The egg adds deliciousness.

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